This is my all time favourite dish. When i was young, i can just have the curry gravy with rice and potatoes for 3 meals a day. Even when i eat out at economical rice stall, this is a must order. I love to cook my potatoes to so soft that by using the back of a fork, i can mashed them in my plate and drizzle the curry over them. This curry mashed potatoes is heavenly! To save time, i usually buy ready mixed sauces. After testing few brands, i decided to go with A1 Brand. Try it, you'll be hooked!
Ingredients
1 pack instant curry paste (i use A1)
8 medium peeled potatoes, cut to quarters
4 chicken leg quarters (4 drumsticks and 4 thighs or 1 whole chicken)
2 lemongrass (use the white parts only, pounded)
1 tablespoon oil
2 cups water/500 ml (use less water if you want thicker curry or more if you want more curry sauce)
100ml coconut milk, i use Light version by Ayam Brand
Some curry leaves
8 medium peeled potatoes, cut to quarters
4 chicken leg quarters (4 drumsticks and 4 thighs or 1 whole chicken)
2 lemongrass (use the white parts only, pounded)
1 tablespoon oil
2 cups water/500 ml (use less water if you want thicker curry or more if you want more curry sauce)
100ml coconut milk, i use Light version by Ayam Brand
Some curry leaves
Method
1. Slaughter and clean chicken. Cut the chicken into 8 pieces.
2. Heat up a deep pot and add the oil. Add the curry paste into the pot and stir until aromatic. Add the chicken meat, curry leaves and lemongrass. Stir for 1 minute before adding the water.
3. Cover the pot and lower the heat to medium. Bring the curry chicken to boil and then lower the heat, add the potatoes and simmer for 30 minutes. Add the coconut milk and bring it to boil. Serve hot.
4. Serve with loads of baguette!
5. Enjoy!
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